Daisy Lane Bakery Whole Grain No Knead Bread
RECIPE
Servings 2 loaves | Prep Time 20 min| Total Time 3 hr
INGREDIENTS
760 g whole wheat bread flour (I used 100% hard red spring wheat [stone ground] Whole Wheat Bread Flour
26 g vital wheat gluten
1 ½ Tablespoons diamond kosher salt
1 ½ Tablespoons active dry yeast
1/2 teaspoon diastatic malt powder
760 ml water (lukewarm); use purified (not tap) water..
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Additional whole wheat bread flour for shaping and dusting bread
DIRECTIONS
Weigh out each of the ingredients and set aside.
Combine all of dry ingredients together in a large bowl and whisk until thoroughly mixed.
Add all of the measured warmed water and, using a dough whisk, combine until there are no dry spots.
Place shower cap over bowl and let dough rise in a draft-free area for 2 hours, until doubled in size. I often place a small heater about 2 feet from the dough to keep it warm while rising.
Once the dough has risen, transfer the dough in the covered bowl to the refrigerator and let rise for at least 2 hours and up to 5 days.
Forty-Five minutes before you are ready to bake the bread, place your empty/covered dutch oven (I use the small potato pot by Emile Henry) into the oven and set the temperature to 450 degrees.
To bake one loaf at a time, remove ½ the dough from the refrigerated dough (cover the remaining dough in the bowl and place it back in the refrigerator) and place on a well-floured countertop or board. Use a dough scraper, to shape the dough into a mound of dough with the edges tucked underneath, forming a smooth surface; flour as necessary to prevent sticking.
Line a pot with parchment paper and place dough into the pot. [To learn how I line my pot with parchment paper, see my May 20th Instagram post, “Parchment Paper Problems SOLVED!]
Place the dough into the parchment paper/pot and cover with shower cap; let rise approximately 30-40 minutes, while your covered bread pot or dutch oven is heating up in the oven.
Remove the hot covered bread pot from the oven and uncover.
Remove the plastic covering from the pot with the rising dough. Carefully lift the parchment paper edges with the dough inside, and place the parchment paper with the dough in it, into the hot pot. Lightly dust with a small handful of the whole wheat flour. [To avoid collapsing the dough, DO NOT make slits in the dough mound with this recipe].
Replace the cover and place the hot covered pot back into the oven for 30 minutes.
After 30 minutes, take the cover off the bread pot and allow to bake for an additional 15 minutes.
After 15 minutes, remove from oven and remove from pot; allow loaf to cool completely on wire rack, before cutting. Bread is done if it is least 190 degrees F. inside.
